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Prep 5 m
Cook 20 m
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Place the nuts in a single layer in a dry, heavy-bottomed skillet over medium heat. Cook for several minutes, stirring or shaking the pan frequently, until the nuts begin to brown and emit a roasted aroma. Immediately remove from pan and set aside. Cut off and discard the rough stem ends of the broccoli and peel the remaining stalks, if they are particularly thick-skinned. Slice the stalks about ¼” thick. Chop the florets into uniform, bite-size pieces. Heat the olive oil over medium heat and sauté the garlic and broccoli stalks for 2-3 minutes. Add the florets, thyme and sea salt. Cover and cook for 6-10 minutes, stirring occasionally. Top with toasted pine nuts.
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